title: Effect of sporulation conditions on the resistance of Bacillus subtilis spores to heat and high pressure.
abstract: Bacillus subtilis(B. subtilis) cells were placed in various environmental conditions to study the effects of aeration, water activity of the medium, temperature, pH, and calcium content on spore formation and the resulting properties. Modification of the sporulation conditions lengthened the growth period of B. subtilis and its sporulation. In some cases, it reduced the final spore concentration. The sporulation conditions significantly affected the spore properties, including germination capacity and resistance to heat treatment in water (30 min at 97°C) or to high pressure (60 min at 350 MPa and 40°C). The relationship between the modifications of these spore properties and the change in the spore structure induced by different sporulation conditions is also considered. According to this study, sporulation conditions must be carefully taken into account during settling sterilization processes applied in the food industry.
authors.affiliation: Laboratoire de Génie des Procédés Microbiologiques et Alimentaires, Université de Bourgogne, AgroSup Dijon, Dijon, France.
authors.forename: Hue
authors.initials: H
authors.lastname: Nguyen Thi Minh
authors.forename: Alain
authors.initials: A
authors.lastname: Durand
authors.forename: Pauline
authors.initials: P
authors.lastname: Loison
authors.forename: Jean-Marie
authors.initials: JM
authors.lastname: Perrier-Cornet
authors.forename: Patrick
authors.initials: P
authors.lastname: Gervais
mesh_terms: D001412:Bacillus subtilis / Q000737:chemistry / Q000254:growth & development*; D006358:Hot Temperature; D050296:Microbial Viability; D011312:Pressure; D013171:Spores, Bacterial / Q000737:chemistry* / Q000254:growth & development*